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    Aaaadriaaaannn

    san marcos, tx

    Chef #1260022

    san marcos, tx

    Joined: May 05, 2009

    Birthday: Jul 25

    9 reviews by Aaaadriaaaannn

    1 - 9 of 9 sorted by Date | Rating | Helpful

    Reviewed Candied Almonds
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      |  (3 people found this helpful) |  By Theresa/ Thunderbird

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    "I just made this with a few modifications to meet my taste. I measured by 1/3 cups because I only had about a cup of nuts. I added 2/3 cup sugar and 1/3 cup brown sugar to 1/3 cup water and added 1 tbs salted butter. When they came out of the oven I lightly salted them while they were still sticky as I enjoy salty-sweet things. Thanks for helping ..."

    Dec 12, 2009 on Food.com

    Recipe #46687

    Reviewed Cream of Parsnip Soup with Potato Crisps and Bacon

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      |  (1 person found this helpful) |  By Aaaadriaaaannn

    "I had never tried parsnips before so I grabbed some at the store to experiment with something new. This recipe is great and made me like parsnips. I did change a few things. I cooked a smaller amount and still used the same amount of bay leaf so it was stronger than it would have been in a bigger batch. I liked it this way. I also caramelized the ..."

    Dec 7, 2009 on FoodNetwork.com

    Reviewed Popcorn (Stove Top
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      |  (2 people found this helpful) |  By LonghornMama

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    "I've done this before and it is really good. Lately, however, I have been adding butter in with the oil. It browns and adds a nutty and buttery flavor. Since it mixes with the oil it isn't as susceptible to burning as it is by itself but there is definitely still a risk of burnage. So, be extra sure to keep an eye on it! *Note that browning the bu..."

    Nov 18, 2009 on Food.com

    Recipe #119045

    Reviewed Butternut Squash Soup
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      |  By Kim127

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    "I thought this was good but I didn't like the tang the lime gave it so next time I will omit the lime juice. I used maple bacon and I feel it complimented the sweetness of the squash really well. Also I didn't have carrots so I used parsnips and I didn't have a granny smith so I used a pink lady (half of one because it was huge and it tasted grea..."

    Oct 29, 2009 on Food.com

    Recipe #77825

    Reviewed Crock Pot Chicken W/ Black Beans and Cream Cheese...yum!
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      |  By Jen Santiago

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    "I give this 5 stars for being cheap, easy, delicious, and bountiful. I'm a college student so it's nice to have cheap food that is tasty and that I can eat more than once. I used 2 (7oz cans of herdez salsa because it's cheap, tastes good, and is spicy. Also I cooked mine until the sauce was kind of thick and the chicken was falling apart. I cut ..."

    Oct 15, 2009 on Food.com

    Recipe #89204

    Reviewed Buttermilk Biscuits

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      |  By Aaaadriaaaannn

    "I haven't made these but I'm watching this episode right now and he said "Use a whole tablespoon of salt, we want these to have a lot of flavor" or something like that. Eek!"

    Oct 14, 2009 on FoodNetwork.com

    Reviewed Baked Salmon
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      |  By ngibsonn

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    "Thank you for this simple and tasty recipe. I didn't know how to cook salmon as I never had before so I used your recipe and it came out great. The olive oil really helps the fish stay moist."

    Oct 7, 2009 on Food.com

    Recipe #28199

    Reviewed Caprese Salad Tomatoes (Italian Marinated Tomatoes
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      |  By Shawn C

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    "I really don't care for tomatoes unless they involve bacon and lettuce but right now I'm actually eating this as a snack. I wanted a snack and I had left over tomato from a BLT so I found your recipe and I'm glad I did. Thank you!"

    Oct 7, 2009 on Food.com

    Recipe #55309

    Reviewed Pork Chops with Golden Apple Sauce

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      |  By Aaaadriaaaannn

    "I have made this recipe twice but both times I only made the pork chops. Her recipe was great. I used "Simply Apple" (the brand juice because it's not watered down like most apple juices seem to be and it gave the pan sauce a lot of flavor. The second time I made the chops, I sprinkled a little bit of brown sugar on each one after putting the pan ..."

    Apr 20, 2008 on FoodNetwork.com

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